Zucchini Soup

5 from 10 votes

This Zucchini Soup is a velvety, flavorful blend of fresh zucchini, garlic, and Parmesan cheese, creating a nutritious and satisfying dish perfect for any occasion.

Course lunch, Main

Cuisine American

Diet Vegetarian

Keyword healthy soups, low calorie soups, zucchini soup

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 114

Author Erren Hart

Ingredients

2 tbsp olive oil
4 cloves garlic minced
2 lbs zucchini shredded
3 cups chicken or vegetable stock
2 tbsp fresh parsley chopped
salt and pepper to taste
freshly grated Parmesan cheese (or Pecorino Romano) to serve

Instructions

Shred the zucchini using a food processor or box grater.
Heat the oil over medium heat. Add the garlic and sautee until fragrant (but not brown – about 30 seconds).
Add the stock to the pan, followed by the shredded zucchini and herbs. Season lightly with salt and pepper.
Bring to the boil, lower the heat, and simmer covered until softened enough to puree (10-20 minutes).
Remove from the heat, add the Parmesan cheese and carefully puree the soup. See the notes section for tips on achieving a thicker soup
Taste for seasoning and add salt as needed before serving.

Slow Cooker Method

Follow the stovetop instructions up to step 1, where the onions and garlic are sautéed until softened.
Transfer the sautéed onions and garlic to the slow cooker. Add the zucchini, potatoes, and stock to the slow cooker. Stir to combine.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the vegetables are tender.
Use an immersion blender to puree the soup directly in the slow cooker until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
Serve warm, garnished with fresh herbs or croutons, if desired.

Video

Notes

For a thicker soup – ladle out enough stock so the zucchini is wet but not soupy. Then puree, adding more stock a little at a time until it reaches the desired thickness.
For a heartier soup – Add a large potato to the soup.
If your zucchinis are quite large, it’s best to peel them as the skin on larger sizes can be tough and bitter.
Salt lightly from the start as the cheese can be salty. Taste at the end and season to taste.
Finish with a squeeze of lemon or teaspoon of white vinegar to add brightness and enhanced flavor.

Nutrition